Turkey Cheeseburgers with Beer-B-Q Sauce on Pretzel Rolls

Aired August 27, 2014

Serves 6
For the Beer-B-Q Sauce:
1/2 tablespoon canola oil
2 slices bacon, finely chopped
1 small onion, finely chopped
2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce, preferably Lea & Perrins
2 tablespoons apple cider vinegar, preferably Bragg
2 tablespoons (packed) light brown sugar
1 cup lager or pale ale
1 cup organic ketchup, such as Heinz
1 teaspoon coarse black pepper
For the Burgers:
2 1/4 pounds ground turkey
3 tablespoons spicy brown mustard
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh thyme
Salt and pepper
2 teaspoons EVOO – Extra Virgin Olive Oil
Sliced extra-sharp white cheddar
6 sandwich-size pretzel rolls
Kosher or other coarse salt, for sprinkling
Dill pickle slices, such as Vlasic Stackers
1 romaine heart, chopped
Thinly sliced red onion
Sliced beefsteak tomato

Preheat oven to 325°F.

In a small pot, heat the canola oil over medium-high. Add the bacon; cook until crisp, about 3 minutes. Add the onion and garlic; cook until softened, 5 minutes. Add the Worcestershire, vinegar and brown sugar; stir until the sugar dissolves. Add the beer; cook until the sauce is reduced to 1/4 cup, 3 to 4 minutes. Add the ketchup and pepper; reduce the heat to a low simmer.
In a large bowl, combine the turkey, mustard, parsley and thyme; season with salt and pepper. Form into 6 patties (thinner at the center for even cooking). In a large skillet, heat the EVOO over medium-high. Cook the patties, turning once, until cooked through, about 10 minutes. During the last few minutes of cooking, add the cheese; cover to melt. Baste the patties with the sauce.
While the patties are cooking, brush the tops of the rolls with water; sprinkle with kosher salt. Place on a baking sheet and bake until heated through, about 3 minutes, then split.
Divide the patties among the roll bottoms. Add pickles, lettuce, onion, tomato (seasoned with salt and pepper) and roll tops.

From Every Day with Rachael Ray, June 2014